Pumpkin Cranberry Bars
Welcome autumn flavors into your kitchen with these irresistible Pumpkin Cranberry Bars—a perfect blend of warm spices, moist pumpkin puree, and sweet-tart dried cranberries. These bars combine a tender, spiced base with delightful bursts of cranberry and optional crunchy pecans for a fall-inspired treat that's ideal for snacking or dessert. Quick and easy to make, this recipe takes just 15 minutes of prep and bakes to golden perfection in under 35 minutes. With seasonal ingredients like cinnamon, ginger, and pumpkin complementing the chewy texture of cranberries, these bars are as festive as they are delicious. Serve them at holiday gatherings or enjoy with your morning coffee for a cozy start to the day. Perfectly portable and easy to store, they bring all the flavors of fall in every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 0.75 cups dried cranberries
- 0.5 cups chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Mix in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the dried cranberries and chopped pecans (if using).
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 12 bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 499.0 g | 181% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 328.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
